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Billy Bones Original rub is my favorite store bought dry rub...you have to order 6 of them though, but it works on chicken, pork, steak, eggs..pretty much anything..love it http://www.billybonesbbq.com/index.html

Hello All, I hope everyones smoke day was more successful then mine! We had fun but I failed miserably on my first brisket. Hoping you guys can let me know what I did wrong. I know my first mistake was paying over 6 bucks a pound for a 5 LB flat! Won't do that again...So the flat did have a...

Hey All, just picked up the ET-732. My question is, it says you should not crush the probe wires betweeen the lid..I always did that with my old Redi Check and it didn't harm the wires...Do I have to thread through the vent holes or can I still rest the lid on the wires?

Thank you Dave! Also, thanks Jon, and your first try looks like it turned out awesome..I saw the HH stickied and I have studied it a bunch but I guess I am just confused on temps for just a flat. The HH method says you should stay around 325-350 for packers, but people that cook only flats seem...

How many hours per pound should I count on roughly? I know all cuts take different amounts of time...but a roug estimate would be good to try and time it right

</div></BLOCKQUOTE> No the doors are grey just like the hood, it's just a weird reflection making them look black

Perfect thank you Dave! I realize I got my a** handed to me by the butcher but you live and you learn...first time buying a brisket and costco is a lot farther away but will make the trek next time...and I am FAR from rich.. haha!

sounds like I got worked over by that butcher...I'm wondering if he just charged me for the whole thing even though he trimmed it. It also sounds like you guys haven't had luck cooking flats...strike two! Should I just cook it low and slow? I have no idea what to do now..some one out there has...

I posted this in the BBQ section but just realized this thread might be more appropriate! Any suggestions would be appreciated..thanks! Hey Guys/Gals, So I am attempting my first brisket flat this Saturday. I went to a local butcher and asked for a brisket flat and he ended up trimming it down...

Good luck at this fellas! I live two towns away from this but can't make it..I am so bummed. I will be in my backyard smoking on Saturday with you on smoke day though...Will most likely see you there next year! Cheers!

Hey Chris, what was your mistake if you don't mind me asking?

Cool! Give it a shot, they are really good...you will never buy boxed au gratins again I promise...let me know what you think and if you tweak it at all (oh and I always cut the potatoes in half length wise before cut into 1/4 inch slices so the rounds aren't gignormous) Cheers!

Hey Guys/Gals, So I am attempting my first brisket flat this Saturday. I went to a local butcher and asked for a brisket flat and he ended up trimming it down to 5.35 pounds. I have no idea if it's choice or anything but dang it was expensive..$6.98 per pound! I couldn't believe it when he told...

Hey Jason, Mine is a 2011 EP-310. Picked it up at Ace like you said...I ordered it from Ace because they put it together for me and it's only a few blocks from my house..I am not sure any other retailers that sell the EP's? I know Home Depot doesn't

Hey Mike, Haven't been to Smoque yet, is it good? I have heard nothing but good things..We also don't go much farther then our backyard for bbq these days but it would be nice to try it. As far as the potatoes I assume they are Au Gratin's? Here is my go to recipe for homemade au...

Thanks everyone for the nice words! She is a beauty..Also I like the red color Tommy, congrats on your purchase! Bob you can't ever go wrong with Black....and Phil I really like the espresso brown color too...honestly you can't go wrong with any of the colors. Weber did a fine job on their color...

Thanks Mike! I hadn't seen it before either, that's kind of why I chose it...I almost went for the black but I am glad I didn't.. Cheers!

I finally upgraded from my Spirit 210 to a 2011 Genesis EP-310! I got the steel grey color. It was a late anniversary present from my lovely wife. I am super excited! Here are a couple pics below of it... Had a chance to fire it up too this weekend. I will post some pics in the photo...

Nice work Mark! That is one beautiful grill...many good grills to come out of that beast!

I love Ruth's Chris...it's one of our favorite steak places. Even though it's a chain, they do it right IMO. Many will argue especially since Chicago has a ton of local and famous steak houses to choose from...but we always go back to Ruth's! Their lobster bisque is the best I have ever had as well.